Carrots And Cream Cheese Cracker Dip Recipes

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CARROT CREAM CHEESE SPREAD



Carrot Cream Cheese Spread image

For a change-of-pace snack with a boost of nutrition from carrots, try this spread. "Our favorite way to use it is on vegetable sandwiches," says Rebecca Walz of Madison, South Dakota.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield about 2 cups.

Number Of Ingredients 6

1 package (8 ounces) cream cheese, softened
1 cup sour cream
2 small carrots, finely shredded
1/4 cup dried minced onion
1/2 teaspoon salt
Breadsticks, miniature bagels or assorted crackers

Steps:

  • In a large bowl, beat the cream cheese and sour cream until smooth. Stir in carrots, onion and salt. Serve with breadsticks, bagels or crackers.

Nutrition Facts :

CARROTS AND CREAM CHEESE CRACKER DIP



Carrots and Cream Cheese Cracker Dip image

Easy and made with ingredients that I usually have on hand. I think this is especially good served with Ritz crackers.

Provided by SReiff

Categories     < 15 Mins

Time 5m

Yield 8 serving(s)

Number Of Ingredients 5

1 (8 ounce) softened cream cheese
1 (1/4 ounce) individual packet dry washington's golden broth seasonings
1/3 cup finely chopped carrot
1 tablespoon milk
onion powder, to taste

Steps:

  • Mix all ingredients together. May need to add more/less milk for desired consistency.
  • Serve with crackers or carrots.

HARISSA-ROASTED CARROT DIP WITH SEEDY-CHEESY CRACKERS



Harissa-Roasted Carrot Dip with Seedy-Cheesy Crackers image

Provided by Molly Yeh

Categories     appetizer

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 24

1 1/2 cups (200g) all-purpose flour, plus more dusting
3 tablespoons (33g) flax seeds
3 tablespoons (36g) millet
3 tablespoons (30g) sesame seeds
2 tablespoons (20g) poppy seeds
2 teaspoons kosher salt
Zest of half a lemon
1/2 cup (113g) unsalted butter, cold and cubed
4 ounces feta, crumbled
6 tablespoons cold water
Harissa Roasted Carrot Dip, recipe follows
Extra-virgin olive oil, for serving
Flaky sea salt, for serving
1 pound carrots, scrubbed, trimmed, and cut into 1-inch pieces
Half a small yellow onion, cut into 1-inch pieces
Half a medium red bell pepper, cut into 1-inch pieces
1 clove garlic
2 tablespoons plus 1/4 cup (56.5g) extra-virgin olive oil
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
2 tablespoons (30g) lemon juice, from 1 lemon
1 1/2 tablespoons (27g) tablespoons spicy harissa
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon smoked paprika

Steps:

  • For the crackers: Combine the flour, flax seeds, millet, sesame seeds, poppy seeds, salt and lemon zest in the bowl of a food processor fitted with the blade attachment. Give it a few pulses to combine and break up. Add the butter and feta, pulse until the mixture is evenly combined and the butter is in pea-sized bits. Continue to pulse while drizzling in the water, then pulse until the mixture clumps together and forms a dough. Turn out onto a piece of plastic wrap, flatten into a disc, and wrap tightly. Refrigerate for at least 30 minutes or until cold and firm.
  • Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Roll the dough out onto a lightly floured surface to a scant 1/8-inch-thick. Cut into 2-inch squares or other 2-inch shapes and arrange on the prepared baking sheets about a 1/2-inch apart (makes about 60 crackers). Bake until golden and the edges are dark, start checking at 18 to 20 minutes. Let cool on the pans. These can be stored on the counter in an airtight container for up to 5 days.
  • To serve, spoon some Harissa Roasted Carrot Dip in a bowl and swirl around the top. Drizzle with some extra-virgin olive and a pinch of flaky salt. Serve with the crackers.
  • Preheat the oven to 425 degrees F.
  • Line a baking sheet with parchment paper. Spread the carrots, onion, pepper and garlic on the prepared pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and several turns of black pepper and toss everything around to coat. Roast in the oven until softened and edges begin to get dark browned and charred, start checking at 35 minutes. Remove from the oven and cool slightly.
  • In a food processor, combine the roasted carrot mixture with the lemon juice, harissa, cider vinegar and smoked paprika and blend until smooth, stopping to scrape the sides as necessary. With the motor running, slowly stream in the remaining 1/4 cup olive oil. Taste and adjust seasoning. Refrigerate until ready to serve.

CARROT DIP



Carrot Dip image

This creamy appetizer, fresh from Raegan Dexter of Union Grove, Wisconsin, features nothing but great flavor. "you don't have to be a carrot fan to enjoy it," she notes. "I like it even more, because it is so easy to fix.!"

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 1-3/4 cups.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
2 medium carrots, finely shredded
3 green onions, thinly sliced
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1 small firm head iceberg lettuce, optional
Fresh vegetables or crackers

Steps:

  • In a small bowl, beat cream cheese and mayonnaise until smooth. Stir in the carrots, onions, Worcestershire sauce and garlic salt. Chill for at least 1 hour. , To make a lettuce serving bowl, hollow out the head of lettuce, keeping the core at the bottom intact and removing enough interior leaves so that a 1-in. shell remains. Add dip; serve with vegetables or crackers.

Nutrition Facts :

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